Summer Veggie Pasta Salad with Smokey Chickpeas

Every week I find myself developing recipes that utilize the abundance of late summer produce. Tomatoes, zucchini, cucumber, and herbs seem to be in every meal I prepare lately. This summer veggie pasta salad is loaded with protein from the chickpea pasta and the smokey chickpeas. It is filled with fresh produce and everything is topped with an oil-free jalapeno dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F.

Step 2

Cook pasta according to package instructions and set aside.

Step 3

Drain and rinse chickpeas and dry with a paper towel.

Step 4

In a medium mixing bowl toss chickpeas with olive oil, soy sauce, liquid smoke, maple syrup, and smoked paprika.

Step 5

Spread chickpeas on a parchment lined baking sheet and bake for 20-30 minutes tossing chickpeas every 10 minutes until golden and crispy.

Step 6

Combine all of the dressing ingredients in blender until smooth and taste to adjust seasoning as needed.

Step 7

In a large bowl toss together pasta with dressing.

Step 8

Mix in the kale, tomatoes, corn, avocado, and chickpeas and toss gently to combine.

Step 9

Serve immediately.

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